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    You are in: Home / Recipes / Multigrain Bread Recipe
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    Multigrain Bread

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on October 28, 2008

      This is a new family staple! Fabulous bread! Although I should note that I did make one substantial change- I used Robin Hood's Multigrain Flour that can be substituted cup for cup for white. I didn't have whole wheat. I actually even used the multigrain in place of the white as well. The only bit of white flour I used was the last cup for kneading. The only other minor change I made was I used an eggwhite wash instead of plain water for the top of the loaf because I found it held the oats on better and gave the finished loaf a nicer color. I happened to be making other bread at the time and so it was just as quick to use. I baked mine in my Pampered Chef stoneware loaf pans and the crust was amazing. I've made about 4 double batches in the last week!! YUM. Thanks for the fabulous recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2007

      This is very good. I used pumpkin seeds instead of sunflower seeds also. A good sandwich bread. Used it to make turkey sandwiches after Thanksgiving. i skipped step 6.

      person found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Multigrain Bread

    Serving Size: 1 (58 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 149.4
     
    Calories from Fat 29
    19%
    Total Fat 3.3 g
    5%
    Saturated Fat 1.0 g
    5%
    Cholesterol 3.3 mg
    1%
    Sodium 141.0 mg
    5%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 2.3 g
    9%
    Sugars 2.1 g
    8%
    Protein 4.4 g
    8%

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